The bacon wrapped scallops steal the show! Two points of criticism, hopefully constructive!

1. dry brine the steak with a decent salt coating 12-48 hours in the fridge before cooking. I can almost guaranteed a crispy exterior, if pan frying.

2. Asparagus that large is mediocre. Aim for nothing larger than a #2 pencil, don’t be afraid to cut the hard ends off, Blanch them for a minute or two in boiling water, then into the frying pan where your steak was cooked for a quick sear. (Do this while your steak rests) Flavor them how you want, I love hollandaise or parmesan Robusto with a little salt and pepper.

For real, the style is so expressive and full of detail. Lots of fun stuff to pull your eye around the page. If you have the time, I bet you could knockout out a fun children’s book.

If I wrote a children’s book, I would want you to do the art work.